Psyllium‐enriched mashed potatoes: impact of texture, rheology, and oral processing on starch digestion

This study demonstrates that psyllium incorporation into MP can beneficially modulate its textural properties and bolus characteristics, resulting in reduced starch digestion. This finding offers new opportunities for designing functional foods based on traditionally consumed starchy foods, which could be particularly beneficial for managing glycemic levels in diabetic populations. © 2025 Society of Chemical Industry.